Question 1

Using separate cutting boards for meats and produce is an example of which foodborne illness-prevention strategy?

Accepted Answer

A) containing molds 
B) keeping cold foods cold and hot foods hot 
C) prompt refrigeration 
D) preventing cross contamination 
A) containing molds 
B) keeping cold foods cold and hot foods hot 
C) prompt refrigeration 
D) preventing cross contamination

Question 2

Yellow dye #5,monosodium glutamate,and lecithin are all examples of:

Accepted Answer

A) additives. 
B) pesticides. 
C) preservatives. 
D) genetically modified organisms. 
A) additives. 
B) pesticides. 
C) preservatives. 
D) genetically modified organisms.

Question 3

Areas or regions where people lack access to affordable,nutritious food are called:

Accepted Answer

A) unsustainable zones. 
B) food deserts. 
C) deprivation zones. 
D) food islands. 
A) unsustainable zones. 
B) food deserts. 
C) deprivation zones. 
D) food islands.

Question 4

Why is recombinant bovine growth hormone (rBGH)administered to about one-third of U.S.dairy cows?

Accepted Answer

A) to prevent the growth of microbes in the cows' milk 
B) to improve the nutritional quality of the cows' milk 
C) to strengthen the cows' immune systems 
D) to increase milk output 
A) to prevent the growth of microbes in the cows' milk 
B) to improve the nutritional quality of the cows' milk 
C) to strengthen the cows' immune systems 
D) to increase milk output

Question 5

The group NOT among those at greatest risk for serious foodborne illness are:

Accepted Answer

A) the elderly. 
B) adolescents and teens. 
C) fetuses,infants and young children. 
D) people who have received transplant organs. 
A) the elderly. 
B) adolescents and teens. 
C) fetuses,infants and young children. 
D) people who have received transplant organs.

Question 6

The temperature "danger zone" for microorganisms to thrive in food is:

Accepted Answer

A) less than 40°F. 
B) 40-140°F. 
C) 140-200°F. 
D) more than 200°F. 
A) less than 40°F. 
B) 40-140°F. 
C) 140-200°F. 
D) more than 200°F.

Question 7

What are persistent organic pollutants (POPs)and how do they enter our food supply? In what ways can they cause illness? Describe at least two different types of toxins common as POPs.

Accepted Answer

Persistent organic pollutants (POPs) are

Question 8

Two preservatives that have raised health concerns are sulfites and:

Accepted Answer

A) humectants. 
B) stabilizers. 
C) propionic acids 
D) nitrates. 
A) humectants. 
B) stabilizers. 
C) propionic acids 
D) nitrates.

Question 9

Many contaminants are killed within our bodies by our own:

Accepted Answer

A) red blood cells. 
B) enzymes and acids. 
C) antibodies. 
D) will power. 
A) red blood cells. 
B) enzymes and acids. 
C) antibodies. 
D) will power.

Question 10

Mad cow disease is caused by:

Accepted Answer

A) bacteria. 
B) virus. 
C) parasite. 
D) prions. 
A) bacteria. 
B) virus. 
C) parasite. 
D) prions.

Question 11

The process that uses gamma rays to eliminate harmful bacteria in foods is called:

Accepted Answer

A) irradiation. 
B) aseptic packaging. 
C) high-pressure processing. 
D) pasteurization. 
A) irradiation. 
B) aseptic packaging. 
C) high-pressure processing. 
D) pasteurization.

Question 12

Pesticides are:

Accepted Answer

A) chemicals added to food to enhance them in multiple ways. 
B) chemicals added to food that help prevent microbial spoilage and enzymatic deterioration. 
C) chemicals used in the field and in farm storage areas to decrease destruction caused by weeds,animals,insects,and fungi. 
D) chemicals produced by microorganisms that harm tissue and elicit an immune response. 
A) chemicals added to food to enhance them in multiple ways. 
B) chemicals added to food that help prevent microbial spoilage and enzymatic deterioration. 
C) chemicals used in the field and in farm storage areas to decrease destruction caused by weeds,animals,insects,and fungi. 
D) chemicals produced by microorganisms that harm tissue and elicit an immune response.

Question 13

It is unsafe to use food past its "sell by" date.

Accepted Answer

A) True 
 B)False

Question 14

Food contamination:

Accepted Answer

A) can occur only before produce was originally harvested. 
B) is most likely to occur during the processing stage. 
C) is unlikely to result from retail environments such as grocery stores and restaurants. 
D) can occur at any point in the food production and consumption process. 
A) can occur only before produce was originally harvested. 
B) is most likely to occur during the processing stage. 
C) is unlikely to result from retail environments such as grocery stores and restaurants. 
D) can occur at any point in the food production and consumption process.

Question 15

Describe the four basic rules of safe food handling.Discuss multiple ways you can protect yourself when eating out.What are the main safety challenges when eating away from home or travelling? What aspects,if any,are beyond your control to address,and why?

Accepted Answer

The four basic rules of safe food handli

Question 16

Food infections result from consuming foods in which microorganisms have secreted poisonous toxins.

Accepted Answer

A) True 
 B)False

Question 17

Explain the distinctions between food infections and food intoxications.List and describe at least three types of microorganims that contaminate foods.

Accepted Answer

Food infections and food intoxications a

Question 18

Which government agency regulates organic farming standards in the United States?

Accepted Answer

A) Food and Drug Administration (FD
A)  
B) United States Department of Agriculture (USD
A)  
C) Environmental Protection Agency (EP
A)  
D) Centers for Disease Control (CD
C)  
A) Food and Drug Administration (FD
A)  
B) United States Department of Agriculture (USD
A)  
C) Environmental Protection Agency (EP
A)  
D) Centers for Disease Control (CD
C)

Question 19

Foods of animal origin are the only sources of real concern in our food supply.

Accepted Answer

A) True 
 B)False

Question 20

Which of the following additives help keep fats evenly dispersed within foods?

Accepted Answer

A) humectants 
B) emulsifiers 
C) stabilizers 
D) desiccants 
A) humectants 
B) emulsifiers 
C) stabilizers 
D) desiccants

Exam 19: Consumer Issues: Food Safety, Production, and Impact on the Environment

Using separate cutting boards for meats and produce is an example of which foodborne illness-prevention strategy?

Yellow dye #5,monosodium glutamate,and lecithin are all examples of:

Areas or regions where people lack access to affordable,nutritious food are called:

Why is recombinant bovine growth hormone (rBGH)administered to about one-third of U.S.dairy cows?

The group NOT among those at greatest risk for serious foodborne illness are:

The temperature "danger zone" for microorganisms to thrive in food is:

What are persistent organic pollutants (POPs)and how do they enter our food supply? In what ways can they cause illness? Describe at least two different types of toxins common as POPs.

Two preservatives that have raised health concerns are sulfites and:

Many contaminants are killed within our bodies by our own:

Mad cow disease is caused by:

The process that uses gamma rays to eliminate harmful bacteria in foods is called:

Pesticides are:

It is unsafe to use food past its "sell by" date.

Food contamination:

Describe the four basic rules of safe food handling.Discuss multiple ways you can protect yourself when eating out.What are the main safety challenges when eating away from home or travelling? What aspects,if any,are beyond your control to address,and why?

Food infections result from consuming foods in which microorganisms have secreted poisonous toxins.

Explain the distinctions between food infections and food intoxications.List and describe at least three types of microorganims that contaminate foods.

Which government agency regulates organic farming standards in the United States?

Foods of animal origin are the only sources of real concern in our food supply.

Which of the following additives help keep fats evenly dispersed within foods?

The Science of Nutrition: Linking Food, function, and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

in Depth: Alcohol

Lipids: Essential Energy-Supplying Nutrients

Vitamins and Minerals: Micronutrients With Macro Powers

Phytochemicals

Disordered Eating

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function and Vision

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: The Later Years

Global Nutrition

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